Roasting Bananas Skin-On

Roasting whole bananas in their skins is the move that gives this dessert its depth. Set the oven to 400°F (205°C) and roast the unpeeled bananas on a sheet pan for 18–22 minutes, until the skins blacken and the flesh turns soft and jammy. The intact skin traps moisture while the sugars concentrate and caramelise, coaxing out an almost-liqueur banana flavour you can't get from raw fruit. Cool slightly, then peel and scrape out the flesh. Don't be timid about the char — that blackened skin is the signal the fruit underneath has reached its deepest, sweetest flavour.